I then preheat my XL Big Green Egg to 250F, along with my Plate Setter so it is the same temperature as the Egg when it’s time to put the Ribs on. Apply a liberal amount of Big Green Egg Ancho Chile & Coffee Seasoning to the ribs. The added cider vinegar makes the meat even more tender. When doing a big multi-hour low and slow cook, I always clean it out real good before I get started so I don’t end up with fire control issues. This sweet soy marinade is delicious for spare ribs. Delicious tender spare ribs from the Big Green Egg with a sweet marinade of soy sauce and cider vinegar. Rub the meat with rapeseed oil and season heavily all over with salt. Step 6: Set Up the Big Green Egg for an Indirect Cook. Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C with several hickory chunks. Today, I’m eating 3-1-1 ribs on the Big Green Egg. 3-1-1 ribs produce consistent results. 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